Sharing my love of Dutch Oven cooking with everyday recipes and tips for the outdoor cook.

Saturday, August 13, 2011

Balsamic Braised Chicken

It's almost impossible to describe the amazing combination of flavors in this Balsamic Braised Chicken from Southern Living. It borders somewhere between Asian fusion and honey barbecue sauce. The tomato paste, vinegar, honey and chicken broth simmer into a rich, mahogany glaze that delights the senses. Not only will you love this recipe for it's sensational taste but it is incredibly easy to make. All you have to do is brown the chicken over a full spread of coals, cover everything with the sauce and bake for 35 to 40 minutes. After I browned the chicken in my 12 inch dutch oven I moved the coals to a ring of 12 around the base then covered the lid with 20-22 coals. Halfway through cooking time lift the lid and spoon some of the glaze over the chicken. It was ready in 40 minutes. Sprinkle some chopped scallions over the chicken for a bit of color and freshness and whatever you do, serve this with a roll of paper towels because you will be licking every drop of this delicious sauce off of the bones, your fingers and even the plate.

6 comments:

Found this on your site a while back and just wanted to say it has become one of our camping staples. The first time we had it my boyfriend and I agreed that it was the best chicken we'd ever had. YUM!

I made this outdoors, covered, in my camp oven with coals on the lid and around the base of the oven as a heat source. If you click on the link to the original recipe it is made on the stove top, simmered uncovered, in a large skillet or dutch oven. Hope this helps, Liddy

I made this last night for dinner. Had homemade mac.n cheese, mashed potatoes and sweet corn. It was pretty good. Next time I make it I'm going to use 1/2 the balsamic vinegar and double the honey, granulated garlic and add a bit of Limon zest. I just thought the vinegar was over powering at the amount in the recipe.